My Semolina Pudding with Compote

Pour adequate milk into a saucepan. Then separate the egg, i.e. add the yolks to the milk in the saucepan. Put egg whites in a tall container. Now stir everything together and bring to the boil. In the meantime, measure out the durum wheat semolina & the finest sugar, vanilla sugar and place on the work surface next to the stove.

When the milk starts to boil, add the durum wheat semolina, the finest sugar, and vanilla sugar. Shift down and cook the semolina pudding, stirring constantly. After about 5 minutes or more, the mass / consistency should be firmer.

Then take the saucepan off the stove and beat the egg whites in the tall container until stiff. Then add this to the semolina pudding. Now transfer to a bowl and let it cool for about 2 hours.

Put the frozen berries (leftovers) in a colander and let them thaw. Then take a small pan and pour the finest sugar into it. Melt in it until a light brown caramel mixture is formed. Then remove from the stove and pour in / deglaze the juice of the berries.

Stir and bring to the boil again. Add thawed berries, stir and season to taste with cinnamon. Stir, transfer to a bowl and * add mulled wine concentrate to taste and taste. Take deep bowls and first pour in the semolina pudding, then drizzle with the compote.